Jumbo Zucchini Chip Muffins Recipe
Jumbo Zucchini Chip Muffins Recipe photo by Taste of Home
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Jumbo Zucchini Chip Muffins Recipe

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“There’s a hint of cinnamon in these moist, delicious muffins. For a variation, omit the chips and nuts, and add 12 ounces of sweetened, flaked coconut.” —Susanne Spicker, North Ogden, Utah
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 12 servings


  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 eggs, beaten
  • 2/3 cup canola oil
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 cup chopped walnuts
  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup Mascarpone cheese
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely chopped walnuts

Nutritional Facts

1 each: 726 calories, 46g fat (15g saturated fat), 103mg cholesterol, 439mg sodium, 71g carbohydrate (43g sugars, 3g fiber), 11g protein.


  1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts.
  2. Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts. Yield: 1 dozen.
Originally published as Jumbo Zucchini Chip Muffins in Taste of Home December/January 2011, p115

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kampkook2 User ID: 1776476 243163
Reviewed Feb. 3, 2016

"I made only 6 because i wanted to be jumbo. A little thick but was ok . baking them now they should be ok. Cant wait to try one"

muffbear74 User ID: 209131 190238
Reviewed Jul. 10, 2014

"I used semi-sweet chips and also made 24 muffins instead of 12 (baked for about 25 minutes). I thought the mixture seemed dry, too; but they turned out great."

teetee207 User ID: 4692648 192754
Reviewed Aug. 14, 2013

"I was a little concerned when the batter was so dry so I added coconut for moisture. They came out quite "heavy" looking, but after I tried one, it was yummy, moist and not dry, so I would definitely add the coconut again or maybe even a little applesauce next time. They are very filling, but nonetheless very tasty."

waaf User ID: 283938 113717
Reviewed Nov. 1, 2012

"Have made many times using nuts and coconut ,always a great sucess Thank yoi=u."

jodytix User ID: 5178823 148971
Reviewed Sep. 24, 2012

"I had many compliments on these. I thought they were good, but a little dry."

waaf User ID: 283938 212158
Reviewed Sep. 7, 2012

"Very good, made smaller size and used coconut instead of chocolate chips."

jehrhardt User ID: 5107517 113716
Reviewed Jun. 29, 2012

"Very delicious, filling muffin. Made it without the frosting and it was still very tasty. I think the frosting would make it too rich. Also made 24 muffins instead of 12.  "

tlkleonard User ID: 5620313 113715
Reviewed Apr. 5, 2011

"YUM! My husband said this was the best thing I had ever made. I made 24 smaller muffins (20-25 min). I would add just a little less cinnamon and zucchini next time, just a little."

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